Helping You to Better Health Naturally
Please explain why you came to our office.
“I came in for ongoing pain in my neck that had bothered me for years.”
Please describe your response to treatment.
“After a couple of months of treatment, the pain was gone and the range of motion in my neck was significantly better.”
Please explain why you took the nutrition class.
“Needed to make a change in diet to feel better and to be healthier. Needed to gain knowledge of what changes to make and how.”
Please describe your response to taking the class.
“I have more energy, sleeping better. I lost 6 pounds. My digestion and elimination is more regular, less sluggish. I learned that sugar really affects me dramatically and in a negative way!”
In the past we have posted about the benefits of regular use of the neti pot to rinse the nasal passages. Some people complain of continual sinus problems despite using the neti pot. In such cases we suggest Neti Wash which is an herbal extract that can be added to the salt water used for rinsing the nasal passages with the neti pot. These herbs increase the anti-microbial effect of the nasal rinse. For prevention of colds, it is a good idea to add the neti wash to the salt water–we keep some in our medicine cabinet at all times just in case a cold or sore throat is threatening or we’ve been exposed to sick people. Give it a try and let us know what you think!
In our office, we have available the neti pots, neti wash, and the starter packs that include the neti pot, sea salt, and neti wash in one box.
Ever wonder what to do with leftover sweet potatoes? Here’s an easy way to make a quick soup and use them up. It is really quick if you have an immersion blender. This recipe is different from the first one I posted–it’s a variation on the leftover sweet potato theme that features miso.
Miso, or fermented soy or chickpea paste, is not in most people’s kitchens–if it hasn’t been in yours, consider keeping some in the fridge. It is a good source of probiotics (don’t add it until the end of cooking so it doesn’t get cooked) and adds to the flavor of many soups. In fact, you can add only miso to a bone, meat, or vegetable broth and it makes a delicious soup (1 tsp of miso to 1 cup of broth). Traditionally, miso is made from soybeans but there is a soy-free chickpea miso that is made by MisoMaster that I like very much. Either could be used in this soup, but if you use soy miso use the mild kind–it’s called mellow white miso.
Serves 4
2 large sweet potatoes, baked until very soft and then skinned–may be leftover
2 medium-sized onions
3 Tbsp. ghee or butter
2 cups vegetable, bone, or meat broth; or you can use water
1/4 cup coconut milk (canned, classic)
1 tsp. cumin powder
1/8 tsp. clove powder
1/8 tsp. cinnamon powder
2 Tbsp. chickpea miso
salt and black pepper to taste
In a medium sauce pan melt the ghee or butter over medium heat and add the chopped onions. Stir every minute or so and continue to sautee until the onions are soft for about 5 minutes. Add the spices and stir well. Add the sweet potato (cut into chunks) and the broth or water and keep on medium heat with an occasional stir until it simmers. Add coconut milk. Heat another 5 minutes or so. Take off the heat and blend until smooth and creamy. Add miso and blend again. Taste and add salt and pepper as desired. Serve immediately.
Please explain why you came to our office.
“I started bringing my 4th child to Dr. Burgoon when he was 1 week old because he was having latching issues during nursing and seemed to turn his head to one side much more than the other.”
Please describe your response to treatment.
“Dr Burgoon quickly found that my little guy had tightness in his neck that was causing the nursing issue and to favor one side of his body. We came back for weekly adjustments for a few weeks and he improved drastically! My little guy has seen Dr. Burgoon regularly for the last 10 months and has never dealt with any acid reflux or constipation. I know it is because of these visits. Anytime I feel like something is off, Dr Burgoon hears me out, and checks him thoroughly. Sure enough, a quick adjustment gets him back to normal! Dr Burgoon is honest and has great wisdom to share about children and baby health that has benefited all my children. I am so grateful for Dr. Burgoon!”
Please explain why you came to our office.
“I came to Dr. Burgoon around 30 weeks pregnant to get my body ready for a home birth. He was highly recommended by my midwife and I am so glad I took her advice.”
Please describe your response to treatment.
“Not only did I have a wonderful quick birth at home, the 10 weeks leading up to delivery were better than the other three times I was pregnant. I slept better and didn’t have the normal aches I had had before. He gave me great stretches to do which helped very much!”
Sometimes, you discover a new recipe because you are trying to use up something. I have a lot of onions from my garden and some of them are starting to sprout–they need to be eaten before they start to go bad. We always have good eggs and ghee on hand, and I happened to have some Shitake mushrooms. Also, we always have cultured vegetables in the fridge. This recipe is better than just frying eggs and easier than an omelet. The photo shows the eggs served with turkey bacon on a salad. We are quickly incorporating more vegetables into a meal–that’s what most people have the hardest time doing. It’s not really hard; it’s a new way of thinking. I hope this recipe offers some inspiration.
1 large red onion, chopped fine
1/2 cup chopped Shitake mushrooms
1 Tbsp. ghee
1/2 tsp. sea salt (add more if desired but not if you use Emeril’s Essence which has salt in it)
1 tsp. dried herb or spice of your choice (sweet basil or Emeril’s Essence are both good. Use less salt if you use Emeril’s Essence)
4 eggs from pasture-raised chickens
1/2 cup cultured vegetables (red cabbage–see Waldorf Salad recipe, or use store-bought raw sauerkraut)
Melt ghee in a medium-sized skillet. Add onions and stir over medium heat for 5 minutes until tender. Add mushrooms, salt, and herb or spice and stir well. Saute for another few minutes.
Crack eggs on top of vegetables–drop one egg on each quarter of the skillet but keep the eggs closer to the center so the whites don’t go down the sides of the pan. The pan will be easy to clean if you can keep the eggs right on top of the vegetables–it will look better too! When you use fresh eggs, the whites are less runny and this is easier to accomplish. Now reduce the heat to low and cover the pan with a lid. Remove from heat once the eggs are cooked to your satisfaction–I prefer the yolks just set and not runny.
Cut into quarters–one egg on top of each quarter. Use a spatula to lift out. It should stay intact and remove easily. Serve immediately with a tablespoon or two of cultured vegetables on top.
When you make your favorite recipes or when you decide to cook from scratch instead of buying ready-made, think quality ingredients. With experience you will learn how to substitute ingredients so that you can make your favorite foods gluten or dairy-free–and a lot healthier for you. These crab cakes are an example–the recipe on the can of real crab meat was a beginning. Instead of bread crumbs, I used ground sunflower seeds and a little arrowroot flour and some nutritional yeast. I had on hand homemade mayo (follow link to Waldorf salad recipe which contains the mayo recipe) made with extra-virgin olive oil/sunflower oil and eggs from pasture-raised healthy chickens. And, of course, I used a good quality oil for browning. The Emeril’s Essence is a fantastic spice blend for seafood and eggs–you can either mix some yourself by following the link and using the original recipe or you can buy it already mixed.
We don’t eat shell fish very often because of the pollution of coastal waters (toxic metals are common contaminants) but on occasion we make an exception. So these are a real treat when we make them– make enough to freeze some for a quick meal when you don’t have time to cook. Serve with a mix of equal parts organic ketchup and prepared horseradish.
Approximately 8 crab cakes
16 oz. can of real crab meat (this is a refrigerated item) (claw meat is fine to use)
1 medium-sized onion, chopped fine
3-4 Tbsp. extra-virgin olive oil
1 beaten egg
2 Tbsp. organic mayonnaise
1 Tbsp. prepared yellow mustard
1 tsp. tamari (organic and wheat-free)
1 Tbsp. lemon juice
1 Tbsp. hot sauce
1/2 c. ground sunflower seeds (use a blender to grind hulled seeds)
1 Tbsp. arrowroot flour
1 tsp. Emeril’s Essence
1 tsp. salt
1/2 tsp. ground black pepper
Saute the onion in 1 Tbsp. extra-virgin olive oil in a skillet until softened and slightly browned. Take off the heat and set aside.
In a medium-sized mixing bowl, whisk the egg well and then add the mayo, mustard, lemon juice, tamari, and hot sauce. Blend thoroughly with the whisk. Set aside.
In a 1-cup measuring cup measure the sunflower seed meal and then add the nutritional yeast, arrowroot flour, and Emeril’s Essence. Mix these dry ingredients well. Set aside.
Drain and discard the water from the crab meat in the can. Add the crab meat to the egg mixture. Mix well and break up the crab meat so that the pieces are all bite-sized. Add the sauteed onions and mix again. Add the dry ingredients plus the salt and black pepper. Mix thoroughly. Form the cakes by pressing spoonfuls of the mixture in a 1/2 cup measuring cup. Tap the cup on its bottom over a plate to get the cake out–now you are ready to brown the cakes. If you want to freeze some, this is the time to do it. (Later when you remove frozen cakes, just put them in a toaster oven at 350 for about 30 minutes–since they are frozen this is the best way to cook them.)
In a large skillet on medium heat pour the remaining olive oil. Once the oil is hot (but not smoking–don’t let it burn!) place the crab cakes. Brown for about 4-5 minutes on each side. Serve immediately.
Please explain why you came to our office.
“My shoulder was really bothering me and I needed help. I had dislocated it ten times in a year.”
Please describe your response to treatment.
“Since I’ve been seeing Dr. Burgoon my shoulder has gotten stronger and I have not dislocated it. For the first time someone showed me something to help my shoulder that I saw results from. It’s now been ten weeks since my last dislocation.”
18 rear-old male
The “perfect plate” of food is half vegetables— providing a variety of color, texture, and nutrients. Protein and starchy foods take a back seat to vegetables on the plate (they each get a quarter of the plate). This requires shopping two times a week so there’s always lots of fresh vegetables in the refrigerator. Hummus– a spicy, rich garbanzo bean dip that is easy to make– is delicious with vegetable sticks and salads. This recipe uses ground sesame seeds (use hulled seeds–the whiter ones–instead of unhulled for a milder sesame taste) and sesame oil instead of tahini.
Hummus
2 ½ cups cooked garbanzo beans (or cook dry beans*)
2 medium cloves garlic, crushed
Juice of 1 lemon
½ cup extra-virgin olive oil (or ¼ cup sesame oil and ¼ cup olive oil)
½ cup ground hulled sesame seeds (buy hulled sesame seeds and grind in a blend)
½ tsp. ground cumin seed
1 tsp. sea salt
Black pepper and cayenne powder to taste
*If using dry beans, soak about 3 cups overnight and then rinse well—this will make about 6 cups cooked. Place in at least a 4-quart pot and cover with 2-3 quarts of water. Bring to a boil and reduce heat to a steady simmer. Add water as needed to keep beans well covered. Simmer until very soft (3 or more hours). Drain well.
In food processor, process beans with all other ingredients until thoroughly mixed and processed into a smooth spread. Chill. Serve with vegetable sticks or salad.
Children suffer injuries that lead to misalignments just as adults do. Children generally respond very well and quickly to gentle chiropractic adjustments. A case in point is that of a 5 year-old … [Read More...]
